amylose


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am·y·lose

 (ăm′ə-lōs′, -lōz′)
n.
A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.

amylose

(ˈæmɪˌləʊz; -ləʊs)
n
(Biochemistry) the minor component (about 20 per cent) of starch, consisting of long unbranched chains of glucose units. It is soluble in water and gives an intense blue colour with iodine. Compare amylopectin

am•yl•ose

(ˈæm əˌloʊs)

n.
the inner, soluble component of starch granules. Compare amylopectin.
[1875–80]
Translations
amilosio
References in periodicals archive ?
Various cooking quality traits like alkali digestion value (Little et al., 1958), gel consistency (Cagampang et al., 1973), amylose content (Sowbhagya and Bhattacharya, 1971), kernel length, kernel breadth, cooked kernel length, cooked kernel breadth, kernel elongation ratio (Azees and Shafi, 1966) and aroma were also determined (Juliano and Perez, 1984).
The amylose and amylopectin ratio of starch governs its physical properties.
For instance, Arcadia's RS GoodWheat contains up to 94 percent amylose, the highest levels available, which has been proven to deliver significant health benefits.
Native starch is mostly composed of two distinct types of glucose polymers: amylose (liner glucose polymers) and amylopectin (highly branched glucose polymers).
1) Government should promote & incentivize production of high-quality low amylose (less than 18%) rice varieties.
The ingredients that now classify as dietary fibers are: mixed plant cell wall fibers (sugar cane fiber and apple fiber); arabinoxylan (cereal grains); inulin (a carbohydrate) and inulin-type fructans (chicory root); high amylose starch, which Is resistant to digestion and has a low glyceric index; galactooligosaccharide and polydextrose (prebiotics); resistant maltodextrin/dextrin (from corn); and alginate, primarily used in medical applications.
made different degrees of acetylation of high, medium, and low amylose rice starch.
Studies of different fractions of potato starches of different sorts have shown a general rule for amylose contents: the highest amylose concentration was found in the fraction with high molecular granules, while the lower one was found in the fraction with medium molecular granules, and the lowest one is one with low molecular granules [8].
Starch is made up of two glycose polymers, amylose and amylopectin, which comprise glucose molecules that are connected by glyosidic bonds.